Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad
Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad
Ingredients
- 1/2 head cauliflower, cut into small florets
- 2 tbsp (30 ml) olive oil
- 1/2 cup (50 g) roasted pecans, coarsely chopped
- 1/2 cup (50 g) sharp cheddar cheese, grated
- 2 tbsp flat-leaf parsley leaves
- 4 eggs, at room temperature
- 1 cup (150 g) buckwheat flour
- 1 1/3 cup (325 ml) water
- 1 tbsp (15 ml) melted butter
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup (25 g) finely grated cheddar cheese, finely grated
- 1/4 cup (60 ml) parsley pesto
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the cauliflower on the baking sheet. Drizzle with the oil and season with salt and pepper. Bake for 20 minutes or until nicely browned. Let cool completely.
- In a bowl, combine the cauliflower, pecans, cheese and parsley. Set aside.
Buckwheat Pancakes with Parsley Pesto and Roasted Cauliflower Salad